Apple Butter
Makes 1½ cups
Ingredients
- 3-4 Granny Smith apples, quartered (about 2½ lbs)
- enough water to cover pot of apples
- 2 tbsp whole cloves
- 1 cup apple cider vinegar
- 1 cup light brown sugar
- 1 stick butter, room temperature
Special Equipment
- strainer or food mill
How-to
- Cut apples in quarters (skins, stems and seeds can stay on)
- Place in medium saucepan and add water to cover apples completely
- Add cloves and apple cider vinegar
- Bring to boil over high heat, then reduce to a simmer. Cook apples until soft, 15-20 minutes
- Drain water from pan. Transfer to a medium strainer or food mill. Push through strainer or mill, back into saucepan. You should have the consistency of applesauce. Discard stems, skins, seeds and cloves
- Add brown sugar and cook over low heat, stirring occasionally for 2 hours to reduce consistency
- Add room-temperature butter and stir until butter is melted
- Pour into separate container and chill before serving